Gasparre N.
16
Coauthors
8
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2019 | 2 |
| 2020 | 1 |
| 2021 | 3 |
| 2022 | 1 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencias Agrícolas | 2 |
| Ciencia de los alimentos | 2 |
| Botánica | 1 |
| Nutrición | 1 |
| Bioquímica | 1 |
| Ciencia agraria | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Alimentación y bebidas | 6 |
| Tecnología alimentaria | 6 |
| Salud y seguridad personal | 2 |
| Otros problemas y servicios sociales | 2 |
| Farmacología y terapéutica | 1 |
| Tecnología de las bebidas | 1 |
| Bioquímica | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 8 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Cristina M. Rosell | 8 |
| Calle J. | 1 |
| Benavent-Gil Y. | 1 |
| Betoret E. | 1 |
| Santamaría M. | 1 |
| Garzón R. | 1 |
| Pan J. | 1 |
| Berrios J.D.J. | 1 |
| Alves P.L.d.S. | 1 |
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Top Keywords
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Publicaciones del autor
Fruits and Vegetable Functional Foods
Book PartAbstract: In the last decade, there is growing evidence about the health effects derived from the adoption ofPalabras claves:bakery foods, beverages, bioactive compounds, dehydration, food processing, ingbkp_redients, pasta, snacksAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusWheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods
ReviewAbstract: Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived frPalabras claves:Enzymes, Gluten-free, hydrocolloids, Protein, starch, WheatAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusRole of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder
ArticleAbstract: Gluten free noodles have been made from a variety of ingbkp_redients, but very often without applyinPalabras claves:Gluten free, Hydration, hydrocolloids, Noodles, Tiger nutAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusSnacking: Ingbkp_redients, processing and safety
Book PartAbstract: Urbanization has changed worldwide consumers' lifestyle and consequently their dietary habits. ConsuPalabras claves:Expanded snacks, Extruded snacks, Food innovation, Fried snacks, SNACK BAR, SnackingAutores:Cristina M. Rosell, Gasparre N.Fuentes:scopusQuality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti
ArticleAbstract: The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investPalabras claves:Cooking quality, Furosine, Gluten free pasta, Heat damageAutores:Betoret E., Cristina M. Rosell, Gasparre N.Fuentes:scopus